Tarator is a Bulgarian cold soup made with yogurt, cucumbers, oil, lemon juice, dill, and walnuts, among other ingredients. It is popular in many Middle Eastern countries and can be served as a dip for seafood or eaten as a main course. Variations of the dish exist in different countries, and it is typically served chilled during the summer months.
Tarator, a Bulgarian dish enjoyed in many Middle Eastern countries, is a type of cold soup or liquid salad usually made with yogurt, cucumbers, oil, lemon juice, dill and walnuts among other ingredients. This dish is typically eaten during the summer and may also contain chunks of ice. It can be served as a dip for seafood, such as calamari, or eaten as a main course when bits of omelet are added.
It is believed that this dish originated in Bulgaria. Even so, it is also popular in Turkey, Iran, Macedonia, Cyprus and Alabania. The name of this cold soup can change depending on where it is made. It might be called ttalattouri in Cyprus or raparyp in Persia. The methods of doing the calibrator also vary from country to country.
Cucumbers, fresh yogurt, vegetable oil, dill and walnuts are some of the ingredients normally used to prepare taratore. Olive oil can sometimes be used in place of vegetable oil. Some variations call for the use of vinegar and oil instead of yogurt. In other variations, carrots or lettuce might be added to the dish or used in place of cucumbers.
The taratore is typically chilled for some time before being served. Chunks of ice can also be added to this liquid salad, because it is often eaten during the summer months to help keep people cool. Even so, it is not normally frozen.
In Turkey, taratore is normally served as a dip or sauce alongside seafood. This is especially true whenever octopus is served. In this case, a Turkish spice known as tahini could be added to the dish. It may also include sesame seeds.
Many times, this cold soup can be eaten as a main dish. This is normally done in Albania where citizens usually like to add bits of plain omelette to their tarot. Residents of this country usually prepare it without nuts or dill when making it.
Bulgarian cuisine normally calls for tarot to be eaten as an appetizer. It is also sometimes served as a side dish in this country. When served this way, it is typically made from very thick yogurt and has little or no added water.
Taratore can be a refreshing dish when eaten as a main course, appetizer, or dip. It is generally easy and cheap to make. People traveling to a country where this cold soup is popular might want to experience it for themselves, especially if they’re visiting during the summer months.
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